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West Florida Hospital

Minestrone Soup

The content below is part of the “Health Library” and is not indicative of services available at the facility.

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

Nutrition Facts

Serving Size 1 cup
Calories 153
Total Fat 4 g
Saturated Fat less than 1 g
Cholesterol 0 mg
Sodium 191 mg

Servings and Times

Servings 16

Ingredients and Preparation

Ingredients Measures
Olive oil ¼ cup
Garlic, minced or 1/8 tsp garlic powder 1 clove
Coarsely chopped onion 1 1/3 cup
Coarsely chopped celery and leaves 1½ cup
Tomato paste 1 can (6 ounces)  
Chopped fresh parsley 1 tablespoon
Sliced carrots, fresh or frozen 1 cup
Shredded cabbage 4¾ cups
(1 pound) tomatoes, cut up 1 can  
Canned red kidney beans, drained and rinsed 1 cup  
Frozen peas 1½ cup
Fresh green beans 1½ cup
Dask of hot sauce
Water 11 cups
Uncooked, broken spaghetti 2 cups


  1. Heat oil in a 4-quart saucepan.
  2. Add garlic, onion, and celery and sauté about 5 minutes.
  3. Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.
  4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
  5. Add uncooked spaghetti and simmer 2-3 minutes only.